Well folks, the end is here, at least for actual cookie recipes. Today is the final day! Can you believe it? I really hope you enjoyed Fall Cookie Week and discovered some new recipes.
Don’t forget tomorrow there will be a Fall Baking Link Party. Stop by and share your fall baked goodies. On Monday, I will announce all of the giveaway winners including Lost Crates (which is now ended), the Fall Basket, and the Goose Creek Candles. Sound good?
All right, last but not least, today’s cookie is what I’m calling a Pumpkin Blossom. You may have seen this cute cookie floating around Pinterest. So did I.
A couple weeks ago when I was at the store I finally found a few bags of Pumpkin Spice Kisses. I immediately snatched them up. I’m so glad I did because I haven’t seen them since.
The recipe I used comes from Pass the Sushi. I changed the spices around a bit because I couldn’t find dry chai spice mix. I could have made it, but I wasn’t about to pay $10 for a bottle of cardamom.
The results are fabulous! This was probably the most popular cookie at my Gift Shoppe Open House.
Here’s what you’ll need:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/4 cup liquid chai concentrate (I used Tazo brand.)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
22-24 Hershey’s Pumpkin Spice Kisses
1/2 cup sugar
1 teaspoon pumpkin pie spice
Let’s get baking:
In a medium bowl whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
Using an electric mixer on medium speed, beat butter and sugar until fluffy (about three minutes).
Add eggs, chai concentrate, and vanilla to the butter mixture. Mix until combined.
Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated.
Refrigerate for about an hour. .
Preheat the oven to 325 degrees F.
Unwrap Pumpkin Kisses.
Then in a small bowl mix 1/2 cup sugar and 1 teaspoon pumpkin pie spice.
Using your hands, roll the dough into one-inch round balls. Then, roll dough balls in sugar and pumpkin pie spice mixture.
Place the dough balls about two inches apart on baking sheets. Bake for 12-15 minutes.
Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Cool completely.
Because the Pumpkin Kisses melt very quickly, I put the bag in the freezer before unwrapping them. I also kept the unwrapped Kisses chilled until I was ready to place them on the cookies. Do not touch or move your cookies until the Kisses have firmed up again.
Fall Cookie Week Roundup:
Monday – Chocolate Cherry Cookies
Tuesday – Pumpkin Blondies
Wednesday – White Chocolate Cranberry Oatmeal Cookies
Thursday – Pumpkin Krispies
Friday – Caramel Stuffed Apple Cider Cookies
Saturday – Pumpkin Blossoms